Chicken Tortilla Casserole

One of the best chicken tortilla casseroles I have tasted!

Course Main Course
Cuisine Mexican
Servings 6 people


  • 1 10-3/4 oz can Cream of Mushroom Soup
  • 1 4.5 oz. can Chopped Green Chiles
  • 1 8 oz. container Light Sour Cream
  • 1/2 cup Light Milke
  • 1-1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 2-1/2 cups Shredded Chicken
  • 8 Corn Tortillas Chopped into bite-sized pieces
  • 1 medium Green Bell Pepper Chopped
  • 1 large Tomato Chopped
  • 1-1/2 cups Shredded Sharp Cheese Whatever cheese you prefer


  1. In large bowl, mix soup, chilies, sour cream, milk, chili powder and cumin until blended.  Stir in Chicken, tortillas, bell peppers.  Stir in tomatoes and one cup of the cheese.

  2. Fill up six mini-loaf pans, leaving enough for additional cheese on top.  Add the cheese, lightly press cheese into casserole. 

  3. Wrap each in plastic press and seal and aluminum foil.  Record contents and cooking instructions on the top.

  4. When ready, thaw the casserole, bake covered for 40 minutes in a 350 degree oven.  Uncover and cook an additional 15 minutes.